WHERE TECHNIQUE MEETS TECHNOLOGY
IT’S NOT A PIECE OF CAKE
We, as the Vacuum Cooling and Baking Solutions are the proud world leader in Vacuum Cooling and Baking systems for industrial bakeries. This position has been achieved by combining many years of process technology experience with state-of-the-art technique.
A helicopter does not make you a pilot, a new kitchen does not make you a good chef. Effective Vacuum Cooling and Baking is not about machines alone. Aligned process technology is required. It is a specialised revolutionary technique resulting in significant improvements in the baking process and its final products, provided the process technology is adjusted and implemented in the right way. The introduction of Vacuum Cooling and Baking in the production process is part of a strategic decision and will pay out.
The final result counts and forms the basis of a tailor made solution offered by the dedicatedVacuum Team (V-Team). Patrick Duss, also known as ‘Mr Vacuum’ is the World pioneer of Vacuum Cooling and an ambassador for the development of this revolutionary technology in the food market. Where Vacuum Cooling and Baking is integrated in the production process, the process
technology plays a vital role. All parameters, including the product recipes, are subject to possible adjustment to ensure the best end results.
“We sincerely enjoy the outcome of our efforts. Wonderful products that keep getting better and better, is what inspires us. We work on continuous developments and the
implementation of our knowledge of food process technology.” The V-Team: Rogier Vos, ‘Mr Vacuum’ Patrick Duss, Martijn vd Broek and Ulrich Lauck.
MORE ABOUT VACUUM COOLING
OVERVIEW OF OUR VACTORR FAMILY
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